This Chicken Fiesta is a one-skillet dinner you can make in about 45 minutes with ingredients you probably already have. It’s perfect for busy weeknights, and the leftovers work well for meal prep or lunches.
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I love making this recipe on weeknights because everyone loves it and it reheats so well. Plus, I usually have all of the ingredients ready to go in my fridge and pantry. My kids add their own toppings, and it works great for meal-prep if you’re trying to eat out less and bring your lunches to work.
How to make chicken fiesta
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to. Boneless, skinless chicken thighs work best for this recipe because they stay juicy while cooking, unlike chicken breasts.
To make this fiesta chicken skillet recipe, you will need the following ingredients:
- avocado oil
- boneless, skinless chicken thighs, cut into chunks, excess fat removed
- taco seasoning, divided
- onion, finely diced
- Rotel Fire Roasted with Green Chilies, undrained
- red bell pepper, diced
- black beans, drained
- corn, frozen
- long grain white rice
- chicken stock
- shredded cheddar cheese
Rotel is available in mild, original, and hot, so choose the one your family likes best. Frozen corn is great, but fresh or canned (drained) corn also works. Don’t have black beans? Other types work well, too. If you want to use my homemade taco seasoning, it will be delicious!
Cooking chicken fiesta
Chicken Fiesta is a simple recipe that can be made in just a few steps. Here is how to make it.
Add the avocado oil to a large skillet over medium-high heat.
Season the chicken pieces with 1 tablespoon of taco seasoning, then add them and the diced onion to the skillet. Cook, stirring occasionally, until the chicken is no longer pink on the outside. It doesn’t need to be cooked all the way through yet.
Add the Rotel, bell pepper, black beans, corn, rice, chicken stock, and remaining taco seasoning to the skillet. Stir everything together, cover, and turn the heat down to low.
Cook for 15 to 20 minutes, until the liquid is gone and the rice is soft. Watch it near the end so it doesn’t stick or burn, and gently fluff the rice when it’s done.
Take the skillet off the heat, sprinkle the shredded cheese on top, and cover until it melts.
Serve with your favorite toppings. We like sour cream, salsa, diced avocado, and cilantro.
Leftovers
Keep leftovers in a covered container in the fridge for up to four days. It’s great for meal prep or packed lunches. Reheat in the microwave or in a covered skillet over low heat, and add a little chicken stock if it seems dry.
Always trust your judgment with leftovers. If anything looks or smells off, it’s best not to eat it.
I hope y’all enjoy this one! Let me know if you try it.
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Chicken Fiesta
Ingredients
- 2 tablespoons avocado oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into chunks, excess fat removed
- 3 tablespoons taco seasoning divided
- 1 medium onion finely diced
- 10 ounces Rotel Fire Roasted with Green Chilies undrained
- 1 medium red bell pepper diced
- 15 ounces black beans drained
- 1 cup corn frozen
- 1 1/2 cups long grain white rice
- 2 cups chicken stock
- 2 cups shredded cheddar cheese
Instructions
- Add the avocado oil to a large skillet over medium-high heat.
- Season the diced chicken thighs with 1 tablespoon of the taco seasoning. Add to the preheated skillet along with the diced onion.
- Brown, stirring occasionally, until the chicken is no longer pink on the outside. It doesn’t have to be completely cooked.
- Add the Rotel, diced bell pepper, black beans, corn, rice, chicken stock, and the remaining taco seasoning to the skillet.
- Stir to distribute the ingredients evenly, cover, and reduce the heat to low.
- Cook for 15-20 minutes, or until all of the liquid is absorbed and the rice is tender. Watch carefully near the end to ensure the bottom doesn’t stick or burn. Stir gently to fluff the rice.
- Remove from the heat, top with the shredded cheese, and cover until melted.
- Serve with your favorite fixings. We like sour cream, salsa, diced avocado, and cilantro.
Recipe Notes
Rotel comes in mild, original, and hot, so pick the heat level your family likes. You can use frozen, fresh, or drained canned corn in this recipe.
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